jf-kitchen

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Quinoa Cabbage Salad

The combination of the crunchy cabbage, vinaigrette, and warm chicken is amaze.

The combination of the crunchy cabbage, vinaigrette, and warm chicken is amaze.

This is delicious with warm shredded rotisserie chicken on top. It’s Kevin's favorite way to eat it! The combination of the crunchy cabbage, vinaigrette, and warm chicken is amaze. Try with sautéed or BBQ shrimp.

In a small saucepan, sauté the white onion in the harissa oil until soft.

Add the chicken stock to the quinoa and bring to the boil, cover and simmer low for 15 minutes.

When cooked, transfer the quinoa to a bowl and let cool on the counter. If you are in a rush transfer the quinoa to a parchment lined baking sheet and cool in the fridge for 15 minutes, this will speed up the cooling process.

Rinse and finely chop the cabbage about ¾ of the way down. Add to a large mixing bowl.